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PSSSB food safety officer question paper new download 2022

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PSSSB food safety officer question paper

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Questions related to food safety officer

AG in AGMARK represents
(a) agronomy
(b) acidic ghee
(c) agricultural
(d) none


AGMARK act was passed in the year.
(a) 1937
(b)1954
(c) 1957
(d) 1964


The AGMARK ghee grading scheme was initiated in
(a)1937
(b) 1938
(c) 1954
(d) 1964

Lactose content in edible grade of lactose is…
(a) 95.4
(6) 98.4
(c) 99.0
(d) 98.85

PSSSB food safety officer question paper


Moisture content in edible grade of lactose is.
(a) 0.1%
(b) 0.3%
(c) 0.5%
(d) 1.5%


Sogginess in ice cream may be due to
(a) high overrun
(b) low sugar content
(c) excessive stabilizer
(d) none


Icy texture of ice cream is due to
(a) fast hardening
(b) fast freezing
(c) high stabilizer
(d) low solid content


The greenish yellow color of whey is due to
(a) riboflavin
(b) carotene
(c) xanthophylls
(d) casein


Packaging of ice cream is done prior to freezing
(a) true
(b) false
(c) cannot be determined
(d) none


Which of the following is a method of ghee making?
(a) desi method
(b) creamery butter method
(c) direct cream method
(d) all


Which of the following is a small scale ghee making method?
(a) desi method
(b) creamery butter method
(c) direct cream method
(d) all

PSSSB food safety officer question paper

Which of the following yeasts causes spoilage in soft drinks?
(a) Candida
(b) Torulopsis
(c) both
(d) none


Which of the following bacteria occasionally causes spoilage in soft drinks?
(a) Gluconobacter
(b) Lactobacillus
(c) Leuconostoc
(d) all

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